Eggplant Kasundi
INGREDIENTS
¼ cup cooking oil
250 gms green eggplant, cut into 3-4 cm thick pieces
1 medium onion chopped
2 teaspoons of Impresso's Kasundi mustard sauce
1 tablespoon finely chopped fresh ginger
1 green chilly finely chopped
2 garlic cloves, finely chopped
1 tablespoon Cumin Seeds
1 teaspoon paprika powder
1/2 teaspoon turmeric
400g chopped tomatoes
45g brown sugar
1 tablespoon red vinegar
STEPS
1
Heat oil in a saucepan over high heat until its smoking hot.
2
Fry the eggplant until its golden. Use a slotted spoon to transfer it to a plate
3
Reduce heat to medium.
4
In the same pan, cook the onion for 3 minutes, until golden
5
Add cumin seeds and stir for 2 minutes
6
Add the ginger, chilli and garlic let that cook, stir until soft
7
Add paprika and turmeric and stir to combine
8
Add the kasundi Mustard sauce, tomato, sugar and vinegar and reduce heat to low. Simmer, continually stir, for 10 minutes or until the mixture thickens. Season with salt to taste and pepper. Set aside to cool slightly
9
Lastly, add the eggplant and let it sit in the hot gravy for a bit
10
Serve with bread crisps
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